|Scandinavian Almond Cake below is easy to make.|
Martha was one who chose all of the distractions of preparations when Jesus came to her home while Mary "sat at the Lord's feet listening to what he said."(Luke 10:39)
Hosting tea-time gatherings is my delight. Over the years, I went from being a Martha who continued to fuss when the guests came through the door. With a quick welcome, I would rush around to bring perfection to the party. However, the only thing perfect about those times were my frayed nerves.
Learning to pause over a cup of tea to plan a tea-time schedule before the gathering helped me to become more like Mary. With a make ahead menu and reliable tablescape, I had the pleasure to sit with my guests and enjoy their company after the welcome.
While preparing the treats; I stir in prayers, spread praises, and lift up requests for my expected guests. As the cups and saucers are lined up like faithful soldiers, I ask God to fill the place with His presence.
I'm usually the last things I work on before the door bell begins to ring. Nevertheless, my nerves are not frayed, but my hair maybe. Combining preplanning, make ahead treats, prayer filled pauses, Martha and Mary traits makes practicing hospitality a breeze.
This recipe I double the batch when I make it. One to serve and the other to freeze in order to be ready for impromptu teas.
Scandinavian Almond Cake
1 1/4 cup sugar
1 1/2 tsp. pure almond extract
2/3 cup milk
1 1/4 cup flour
1/2 tsp. baking powder
1 stick butter, melted
1/4 cup sliced almonds
Preheat oven to 350 degrees. Coat cake pan with cooking spay and dust with flour. Set aside.
Beat together sugar, eggs, almond extract and milk.
Add flour, baking powder and melted butter. Mix well.
Pour mixture into cake pan.
Bake 45 to 50 minutes. Cool and dust with powdered sugar.
Option: may serve with fruit and whip topping